In Canada, an astonishing 58 percent of all food produced each year is either lost or wasted. This amounts to 35.5 million metric tonnes of food, of which approximately one-third could be saved. Innovators across Canada are taking action to combat food waste, safeguard the environment, and nourish our communities, all by harnessing the potential of upcycling.
Understanding Upcycling
Food loss occurs at various stages from the farm to your kitchen.
On farms, surplus or “ugly” produce often goes to waste or is discarded. During food manufacturing, approximately 20 percent of items are lost, largely due to unused byproducts and parts from raw materials that aren’t suited for the finished product.
Upcycling seeks to rectify this by converting undesirable food or manufacturing leftovers into valuable products.
“Upcycling is fundamentally about maximizing value derived from natural resources,” says Shelley King, CEO of Natural Products Canada, an organization dedicated to fostering innovation within the natural products sector.
King emphasizes, “By upcycling any material, we reduce the resources needed for creating new items. In upcycling food, we tackle the significant challenge of meeting global food demands without further burdening our planet.”
Various reports suggest that food production must increase in the next 50 years to match what has been produced in the last millennium. Since expanding farmland isn’t an option, making the most of existing agricultural outputs is vital, and circular strategies like upcycling are a promising approach.
“Upcycling extends beyond simply reducing food waste, although that’s a compelling aspect,” King continues. “Whether it’s collagen supplements derived from fish byproducts, apple-leather accessories, or plastics created from food waste, it’s remarkable to observe the growing consumer interest in eco-friendly and sustainable products.”
The Process of Upcycling
Canadian farmers and food producers nationwide are creatively transforming previously discarded food ingredients into nutritious products and supplements.
This innovation relies on identifying points of food waste and employing creative solutions.
Consider potatoes, for example. As Canada’s most cultivated vegetable, they accounted for nearly a third of all farm sales last year.
“When processing potatoes for fries or other products, the resultant water becomes extremely concentrated with starch,” explains Cara Kennedy from Solnul, a supplement company located in Carberry, Manitoba. The residual white powder left after cutting a potato, once the water evaporates, is the starch in question.
Originally, Solnul’s shareholders were potato farmers who now run Canada’s largest starch facility. “They wisely initiated microbiome research on that starch,” Kennedy adds, revealing that multiple clinical studies demonstrated its effectiveness as a prebiotic that supports the growth of healthy gut bacteria.
This previously discarded starch is now a scientifically supported prebiotic ingredient, found in protein powders, bars, and various health foods. This upcycling also mitigates environmental impact by treating wastewater from food manufacturing, allowing producers to repurpose it.
Mindful FÜD in British Columbia adopts a different strategy, aiming to curb food waste directly at the source.
“Our foray into upcycling began with a simple observation: the abundance of fallen apples in local orchards,” shares CEO and cofounder Venessa Stonehouse. “Seeing perfectly good fruit go to waste motivated us to act.”
“We felt that every apple, regardless of imperfections, deserved to be used. Thus, we endeavored to save these neglected apples and create a unique vegan honey alternative to minimize waste while providing consumers with a tasty, sustainable choice.”
“These apples, often deemed unsuitable for conventional markets due to minor flaws, fulfill our needs perfectly,” Stonehouse explains. “Many consumers might not realize that any apple that isn’t visually perfect typically won’t make it to store shelves.”
Local farmers have been gravitating towards Mindful FÜD as a means to not only minimize waste but enhance their produce’s value. “Farmers appreciate that their surplus is being utilized, contributing proudly to a sustainable food system,” says Stonehouse.
Be Part of the Upcycling Movement
Utilizing ingredients derived from “food waste” or otherwise unwanted items does not imply a compromise in quality. “We stand by the principle that sustainability should never sacrifice taste or nutritional value,” affirms Stonehouse.
“Our strict quality assurance methods ensure that only top-tier ingredients are included in our products. When consumers choose an upcycled option like Mindful FÜD, they support a more sustainable and ethical approach to eating while enjoying a delicious product.”
“Canada, being the world’s breadbasket, harbors numerous opportunities for sourcing upcycled ingredients,” Kennedy adds, emphasizing that there is no need to regard upcycled food as inferior. “It’s all about maximizing the use of every part of an ingredient to achieve the greatest value.”
This article was first published in the September 2024 edition of Intomodel magazine.
